So… you may have noticed that I’m making (and eating) a lot of cakes recently. This is a little odd for me. While I do have a very sweet tooth, I seem to focus on cooking savoury (probably because I HAVE such a sweet tooth).

Given I’m not running at the moment as well due to injury it’s probably not the best thing to be doing, but it has been fun (and tasty).

Maybe it’s a winter hibernating thing…? Regardless, I recently made Pear Tea Cake, and it was yum.

I am a creature of habit. I have a coffee at about 3pm every afternoon. My fiance has also gotten into the habit of – when being asked if he’ld also like a coffee – replying with: “And tea cake…?”

Last weekend I gave in and decided to see if I could make one. My goal was to not leave the house. I would only make tea cake if it could be achieved with whatever was already to hand.

Fortunately this recipe is quite easy, and if you’re a long time glutard/lactard, you probably have all of these ingredients close to hand.

The only substitute I had to make was trading the apple (that the recipe listed), for a pear (that I had available). It still worked really well though, so if you plan ahead to make this (instead of my last minute attempt) you could use whichever you prefer.

Oh, and the cake went down a treat. My fiance and our housemate actually couldn’t believe that it was gluten and dairy free… winning!

Gluten and dairy free pear tea cake

Preparation time: 20 minutes
Cooking time: 35-50 minutes (depending on your oven, ours is slooow)
Serves 6 (if you’re lucky, it didn’t last very long in our house)


  • 100g Nuttelex, chopped
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 cups gluten free, self raising flour, sifted
  • 1/2 cup rice, soy, almond or non-dairy milk of your choice
  • 1 Pink Lady apple, or pear, or any other apple of your choice (or availability)
  • an extra 10g Nuttelex, melted
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar


  1. Preaheat oven to 180˙C.
  2. Grease and line base and sides of a 20cm round baking tin with baking paper.
  3. Beat Nuttelex, sugar and vanilla with an electric mixer until pale and creamy.
  4. Add eggs and beat until combined.
  5. Add flour and milk, stir well with wooden spoon (not sure what the wooden spoon does, I used a spatula and seemed to work fine).
  6. Spoon mixture into tin and smooth the top, but dont’ put it in the oven just yet.
  7. Cut apple or pear into quarters.
  8. Remove core and slice thinly.
  9. Arrange slices on top of batter, brush with the melted extra Nuttelex, and sprinkle with the combined cinnamon and sugar.
  10. Bake for 30-35 minutes (or depending on your oven, as long as it takes for a skewer to come out clean).
  11. Remove from tin to cool, or serve warm.
  12. Enjoy!

And now it’s time for my afternoon coffee… 🙂